Back to the Bread (And Oats)

Although Passover is not technically over until tomorrow night, as of this morning, I am done with the matzah. I started my day with an amazing bowl of Carrot Cake Oatmeal. To be honest, I was searching through my notebook for my Scottish Oats recipe (that I am still raving about) when I stumbled upon this one. I have never done the cool topping with warm oats before, but the contrast reminded me of eating a warm cobbler…with icing! It was a decadent way to start the day. AND, it gave me the energy to make it through a brutal training session (my last one before vacation) and a few hours of errands without feeling hungry!

Straight off the stove… I like thick oatmeal, so the oats simmered for about 10 minutes

I love the Greek yogurt/syrup combo so much that I made twice as much (and added a pinch of cinnamon)

Then I topped it with pecans and (more) cinnamon

I can’t remember where I found this recipe and Google can’t find it either!

Not-Quite-Carrot Cake Oatmeal

1/3 cup rolled oats

2/3 cup water

1/3 cup milk

dash of salt

1 Tbsp ground flax

1/2 cup unsweetened applesauce

1 small carrot shredded (about 1/3 cup)

1 Tbsp nonfat Greek yogurt

1 Tbsp maple syrup (I used sugar-free)

1 Tbsp pecans

Cinnamon to taste

Combine first 7 ingredients in saucepan. Heave over medium heat until boiling. Simmer a few minutes, until the oatmeal thickens to your liking (about 10 minutes).

While oats are simmering, combine yogurt and maple syrup. Drizzle over oats and sprinkle with pecans and cinnamon.

Being Me

Welcome to my page! I am a 30 year old living in suburbia struggling to balance a full-time job in health care, healthy eating, and exercise along with all the other fun things I enjoy. I love to bake, run, travel, practice yoga, take pictures, cook, and share it all with you.

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